This easy Honey Chicken recipe is made with simple pantry ingredients and comes together in about 30 minutes. Tender chicken is coated in a buttery honey garlic sauce that’s sweet, savory, and family-approved, making it perfect for busy weeknights.
Why You’ll Love This Recipe!
This Honey Chicken is one of those recipes I keep coming back to when I need a quick dinner that I know everyone will eat. The sauce comes together with simple ingredients I almost always have on hand, and it’s delicious served over rice to stretch the meal even further.
It’s a great alternative to takeout and always gets added to our regular dinner rotation.
- One skillet recipe – Fewer dishes means easier cleanup after dinner.
- Budget-friendly meal – A simple way to turn affordable chicken breasts into a restaurant-quality dinner at home.
- Great for meal prep – The leftovers reheat well for lunches and quick dinners throughout the week.
- Pairs with almost anything – Serve it with rice, noodles, potatoes, or vegetables depending on what you have on hand.
Ingredients
- Chicken Breasts – Slicing the chicken breasts into thinner cutlets helps them cook quickly and evenly. You can also use boneless skinless chicken thighs if that’s what you have on hand.
- Cornstarch – Coating the chicken in cornstarch creates a light crust that helps the sauce cling to every bite. It also helps thicken the honey sauce.
- Honey – The star ingredient that gives this dish its sweet flavor. Use your favorite variety of honey for the best results.
- Chicken Broth – Adds flavor and helps create a silky sauce. You can use homemade, store-bought, or even chicken bouillon mixed with water.
- Garlic – Fresh garlic provides the best flavor, but jarred minced garlic works great for a quick shortcut.
- Fresh Lemon Juice – Brightens the sauce and balances the sweetness of the honey. Bottled lemon juice can be substituted if needed.
- Soy Sauce – Adds savory flavor and depth to the sauce. Low-sodium soy sauce works well if you’re watching sodium levels.
- Butter – Gives the sauce a rich, smooth finish and helps bring all the flavors together.
- Olive Oil – Used for cooking the chicken and creating a beautiful golden-brown crust.
Scroll to the bottom of the post for the full recipe card with ingredient amounts and complete instructions.
How to Make Honey Chicken
Step 1 – Slice 1 lb chicken breasts in half lengthwise to create thinner cutlets.
Step 2 – Place ¼ cup cornstarch in a shallow bowl and coat the chicken evenly.
Step 3 – Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and season with 1 tsp salt and 1 tsp pepper. Cook for 4-5 minutes until browned. Flip the chicken and cook for 4-5 more minute until the other side is browned and cooked through (internal temp 165°F). Remove from the skillet.
Step 4 – In a small bowl, whisk together ½ cup chicken broth, 1 tbsp minced garlic, ⅓ cup honey, 2 tbsp lemon juice, 2 tbsp soy sauce, and 1 tbsp cornstarch until smooth.
Step 5 – Reduce heat to medium and melt 4 tbsp butter in the same skillet.
Step 6 – Pour in the sauce mixture, scraping up any browned bits from the pan. Cook for 1-3 minutes, stirring, until thickened. Return the chicken to the skillet and coat with the sauce. Serve warm.
Tips for Success
- Let the chicken cook undisturbed for 4 to 5 minutes per side to create a golden-brown crust.
- Use an instant-read thermometer to ensure the chicken reaches 165°F.
- Slice chicken breasts evenly so they cook at the same rate.
- Whisk the sauce ingredients thoroughly before adding them to the skillet to prevent lumps.
- For extra sauce to serve over rice, double the sauce ingredients.
Variations & Substitutions
- Use Chicken Thighs: Boneless skinless thighs work great and stay extra juicy.
- Add Vegetables: Stir in broccoli, snap peas, or green beans during the last few minutes of cooking.
- Make It Spicy: Add red pepper flakes or a drizzle of sriracha to the sauce.
- Use Bottled Lemon Juice: Fresh lemon juice provides the best flavor, but bottled works in a pinch.
- Gluten-Free Option: Substitute tamari or a gluten-free soy sauce.
Storage, Leftovers & Freezer Instructions
- Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating – Reheat in a skillet over medium-low heat or microwave in 30-second intervals until warmed through.
- Freezer – Allow the chicken and sauce to cool completely. Store in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes. This recipe reheats well, making it a great option for meal prep lunches and easy dinners throughout the week.
Rice, noodles, mashed potatoes, roasted vegetables, steamed broccoli, or a simple salad all pair well with the sweet and savory sauce.
The cornstarch helps create a light crust on the chicken and also helps the sauce cling to the meat.
More Easy Skillet Chicken Recipes
I hope you give this Honey Chicken recipe a try! It’s one of our favorite easy dinners when we need something quick, flavorful, and made with simple ingredients. If you make it, please leave a comment and let me know how it turned out. Don’t forget to rate the recipe—it helps other readers and means so much to me!
Honey Chicken
Ingredients
Chicken:
- 1 lb chicken breasts
- ¼ cup cornstarch
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
Sauce:
- 4 tbsp butter
- ½ cup chicken broth
- 1 tbsp minced garlic or 3 cloves
- ⅓ cup honey
- 2 tbsp fresh lemon juice
- 2 tbsp soy sauce
- 1 tbsp cornstarch
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Instructions
- Slice 1 lb chicken breasts in half lengthwise to create thinner cutlets.
- Place ¼ cup cornstarch in a shallow bowl and coat the chicken evenly.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the chicken and season with 1 tsp salt and 1 tsp pepper.
- Cook for 4-5 minutes until browned.
- Flip the chicken and cook for 4-5 more minute until the other side is browned and cooked through (internal temp 165°F). Remove from the skillet.
- In a small bowl, whisk together ½ cup chicken broth, 1 tbsp minced garlic, ? cup honey, 2 tbsp lemon juice, 2 tbsp soy sauce, and 1 tbsp cornstarch until smooth.
- Reduce heat to medium and melt 4 tbsp butter in the same skillet.
- Pour in the sauce mixture, scraping up any browned bits from the pan. Cook for 1-3 minutes, stirring, until thickened.
- Return the chicken to the skillet and coat with the sauce. Serve warm.
